Cowboy Caviar Dip

How to Make Cowboy Caviar Dip

1. 1

   Step 1: Drain and combine the beans and corn

   Drain and rinse the canned black beans and, if using canned corn, drain it as well (if using frozen, make sure it's thawed). Transfer both to a large mixing bowl and gently stir to combine so they form the base of the dip.

   For this step

   • 1 1/2 cupsCanned black beans, drained and rinsed
   • 1 1/2 cupsSweet corn kernels (fresh, frozen & thawed, or canned drained)
   
2. 2

   Step 2: Prep the fresh vegetables and herbs

   Halve the grape tomatoes, finely dice the red onion, seed and mince the jalapeño, and chop the cilantro. Add all of these chopped ingredients to the bowl with the beans and corn, tossing lightly to distribute evenly.

   For this step

   • 1 cupGrape or cherry tomatoes, halved
   • 1/3 cupRed onion, finely diced
   • 1 mediumJalapeño, seeded and minced (adjust for heat)
   • 1/2 cupFresh cilantro, chopped
   
3. 3

   Step 3: Whisk the lime-olive oil dressing

   In a small bowl or jar, whisk together the fresh lime juice, extra-virgin olive oil and kosher salt until emulsified. Taste and adjust seasoning — add a little more lime or salt if desired.

   For this step

   • 2 tablespoonsFresh lime juice
   • 2 tablespoonsExtra-virgin olive oil
   • 1 teaspoonKosher salt (or to taste)
   
4. 4

   Step 4: Toss the mixture with dressing

   Pour the dressing over the bean and vegetable mixture and toss gently to coat everything evenly. Taste and adjust for seasoning, adding more salt or a squeeze of lime if needed.
   
5. 5

   Step 5: Fold in avocado and chill before serving

   Gently fold the diced avocado into the mixture to avoid mashing it. Cover and chill the Cowboy Caviar for at least 30 minutes to let flavors meld, then serve chilled or at cool room temperature with tortilla chips or crisp veggies.

   For this step

   • 1 largeRipe avocado, diced
   

1. Drain and rinse the canned black beans and, if using canned corn, drain it as well (if using frozen, make sure it's thawed). Transfer both to a large mixing bowl and gently stir to combine so they form the base of the dip.
2. Halve the grape tomatoes, finely dice the red onion, seed and mince the jalapeño, and chop the cilantro. Add all of these chopped ingredients to the bowl with the beans and corn, tossing lightly to distribute evenly.
3. In a small bowl or jar, whisk together the fresh lime juice, extra-virgin olive oil and kosher salt until emulsified. Taste and adjust seasoning — add a little more lime or salt if desired.
4. Pour the dressing over the bean and vegetable mixture and toss gently to coat everything evenly. Taste and adjust for seasoning, adding more salt or a squeeze of lime if needed.
5. Gently fold the diced avocado into the mixture to avoid mashing it. Cover and chill the Cowboy Caviar for at least 30 minutes to let flavors meld, then serve chilled or at cool room temperature with tortilla chips or crisp veggies.